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Am. J. Enol. Vitic. 26:2:97-102 (1975)
Copyright © 1975 by the American Society for Enology and Viticulture.
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Wine Constituents Arising from Sorbic Acid Addition, and Identification of 2-Ethoxyhexa-3,5-Diene as Source of Geranium-Like Off-Odor

E. A. Crowell 1 and J. F. Guymon 1

1 Department of Viticulture and Enology, University of California, Davis 95616.

Compounds derived from added sorbic acid and isolated by GC from a red table wine spoiled by lactic bacteria after bottling include ethyl sorbate, 2,4-hexadien-1-ol, l-ethoxyhexa-2,4-diene, 3,5-hexadien-2-ol and 2-ethoxyhexa-3,5-diene. The latter ethyl ether has an intense odor and is responsible for the geranium-like off-odor associated with spoilage in sorbate-containing wines. Acid-catalyzed isomerization of 2,4-hexadien-1-ol gives 3,5-hexadien-2-ol and, in the presence of ethanol, the ethers. Ethyl sorbate is present in all wines containing added sorbate.

Accepted on May 28, 1975






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Copyright © 1975 by the American Society for Enology and Viticulture.